Galician Empanadas by Jamie Bissonnette

25 - 30 minutes prep, 3 hours total

Ingredients

Dough
  • 1 1/4 cups AP Flour, plus some for dusting
  • 1 1/2 tsp. Kosher Salt
  • 1 pinch Black Pepper
  • 1 tsp. Instant Yeast 
  • 1 cup Water, warm (120° F) 
  • 2 tbsp. Extra Virgin Olive Oil, Arbequina plus some to grease the pan
Filling
  • 1 lb. Fresh Tuna or Black Bass, minced
  • 20 Shishito Peppers, stems removed & sliced 
  • 1 cup Piquillo Peppers, drained & julienne
  • 3 Spanish Onions, brunoised
  • 20 Garlic Cloves, sliced
  • 2 tbsp. Parsley, picked & rough chopped
  • 1 cup Extra Virgin Olive Oil, Arbequina
  • Sherry Vinegar, to taste
  • Salt & Pepper, to taste

     

    Cooking Instructions

    Dough
    1. Mix the flour salt & yeast in a bowl
    2. Add the water and olive oil
    3. Mix with a fork until combined
    4. Knead by hand for 5 to 6 minutes and form into a ball
    5. Rub with live oil
    6. Place in a bowl, and cover to rest in a warm place for 2 (ish) hours
    Filling
    1. In a large pan, heat the oil until hot enough to sear
    2. Add the shishitos and season with salt
    3. Sauté for 2-3 minutes
    4. Add the onion and garlic
    5. Mix and cook over medium heat not allowing the onions to brown
    6. Add piquillo and cook until all is tender
    7. Taste and adjust seasoning
    8. Stir in the tuna, off the heat
    9. Add parsley and season again with sherry
    10. Taste and adjust seasoning
    11. Cool and use immediately, or store in the fridge in for 3 days
    Empanada Time
    1. Preheat oven to 350° F
    2. Grease a casuela or crème bruleé dish
    3. Divide dough into 2 or 4 portions depending on the size of your dish
    4. On a floured table, roll out the dough
    5. Press the dough into the casuela, pressing in the corners
    6. Add the filling to the dish on top of the dough, spread it out
    7. Roll a smaller round of dough to top the empanada
    8. Cut a hole in the center to allow steam to escape.  Decorate as you’d like
    9. Bake for 45-55 minutes in the 350° F oven
    10. Remove and cool in the vessel slightly.  Remove from casuela, and cut in half
    11. Best served at room temperature with Aioli and burnt lemon sauce